Joconde Imprime with Bumble Bee Mousse Entremet

[cakecrumbs]

I've been wanting to try a joconde imprime for years. I'd always been a bit intimidated by it, so I filed it under O for "one day" and never gave it any serious thought. But when this months theme challenge was "layers", I knew it was high time I gave this a go. I'd been looking for an excuse to do another honeycomb topper anyway and had been

Comments

[sushidog]

Wow, that looks amazing; I've never heard of joconde imprimé before, so I have learned something new today!
Love your honeycomb toppers, too; bubblewrap?

[cakecrumbs]

Yesss, sure is. I love bubble wrap. It's perfect for decorating with chocolate.

Thanks, too! I'd never heard of it either until I saw someone make one on a blog (I can't even remember where) about 3 years ago. They did it as a full cake with the most gorgeous accents. It was pink and white and so pretty.

[applepips16]

OHMYLAWD. This looks absolutely amazing. And delicious too. :)

[cakecrumbs]

Thanks. xD I've frozen three of them for the weekend but me and my sister shared the spare tonight. Tasted better than I could have hoped.

[sapphire_kittum]

Oh my gosh, that looks incredible! I love the layers, the honeycomb topper and the fondant bees. It's all absolutely stunning. How long did it take to make?

[cakecrumbs]

Thanks so much. :)

I think it took about 5 hours all up, not including drying time for the fondant bees (and having to re-make them when 5 of them were destroyed haha). I also had fondant leftover and already coloured from a previous batch... so perhaps 5 hours not including the bees.

[woobeans]

i've always wondered how it's done! now i know! thanks!

[cakecrumbs]

Yay! Glad I could help!

[growly]

I would never attempt this (I ruin even simple things, I stick to box cake xD) but it's sooooo adorable! Buzz buzz buzz. Thanks for sharing!

[cakecrumbs]

Naw, thanks for such a lovely comment. The process turned out not to be as difficult as I imagined it to be. I thoroughly expected this to fail. I may be underestimating the experience I've gained in the kitchen over the last couple years, but you never know - you could surprise yourself. ;)